View Pit Stop page for race #1054 by jeldikk — Ghost race
View profile for MrKK (jeldikk)
| Official speed | 67.26 wpm (61.02 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2022 5:45:58pm UTC |
| Race Finish | October 3, 2022 5:46:59pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. ggwp_123 (63.15 wpm) |
| Accuracy | 98.0% |
| Points | 54.93 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |